I hope I haven’t lost you on the mention of tofu.  If a five year old is asking for tofu stir fry for supper it must be good! It reallllly is good and the tofu is chewy sort of reminiscent of chicken and it absorbs the flavours of the sauce that is added.  The recipe is from one of Evie’s favourite restaurants and she asks for me to make it.    It is a vegetarian restaurant that we visit whenever we get a chance, but we do have a copy of their recipe book to make some of our favourite dishes at home.  I have only actually made two recipes from the book.

This is one of them.

1 block of firm or extra firm tofu ( I use extra firm if I can find it), cut into small dice size cubes

fry in oil, about 1/3 of a cup, I always try to use a little less. *note: make sure the oil is hot and sizzles when you touch a piece of tofu to it before you add the tofu.

fry turning until it is golden and has a crispy edge.

not done yet, a little more like this

while the tofu is frying I make the sauce and set it aside.

Now for the sauce, mix together in a small bowl:

1/2 cup water

1/4 cup tamari soy sauce, sometimes I use kikkoman

2tsp freshly grated ginger

4 cloves minced garlic

Once the tofu is fried, add 1 cup of carrots thinly sliced, cook for about two minutes

add 4-5 cups of broccoli, florets, and some of the stem thinly sliced.  Add sauce to pan and cook for 5 to 7 minutes turning to coat everything in the sauce. Broccoli should be turned bright green but still firm.

While this is cooking make the glaze.

Mix 1 Tbsp arrowroot powder with 1/4 cup water until dissolved.

Add this to the pan and stir until thick which will only take a few seconds.

Recipe source:  The Green Door Restaurant – Vegetarian Cookbook.  Adapted slightly by me.

You can purchase a copy of the cookbook here it seems to be much cheaper than amazon, a third of the price!